BBQ Spice Rub

Barbeque is an art all unto itself. Little of other cooking styles can give you knowledge of the BBQ besides actual hands-on experience. The trick is slow and steady as it goes. The faster you go, the tougher your meat will be. So allow your meat to cook as slowly as you can, with as little disturbance as possible.

Another essential of the BBQ is flavoring. Without spices, all you've got is some well cooked meat. You might as well use a crock pot if you're going to do it that way. There are two classes of BBQ spice: the sauce and the rub.

Rubs go on before cooking. Sauces go on towards the end of the cooking process.

Here's one spice rub I threw together one day and it went over quite well (not for sissies).

Ingredients:

- 1 tablespoon of hot Paprika
- 1 tablespoon of ground Mustard
- 1 teaspoon of Turmeric
- 1 teaspoon of Cumin
- 1/4 teaspoon of Cayenne
- 1 tablespoon of ground black Pepper
- 2 1/4 teaspoons of Salt

Combine all ingredients in a small bowl and mix well. Before cooking -- or even before you get your coals started -- rub the meat with your new spice mix (you can rub oil beforehand if you like, but I prefer the outside of my meat to be a little bit more dry).

Now you can cook your meat on a clean, oiled grill to perfection. I admit, this rub is a bit salty... but then again, I like salt. MWAHAHAH!

Bon appétit!

Store leftover rub in an airtight container at room temperature.

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